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Glycaemia- and hypertension-lowering effects of grape pomace extracts used as a dietary supplement and in low-salt recipes. Changes in gut microbiota and related metabolic biomarkers

AuthorsTaladrid, Diego; Pinillos, Iris; Laguna Cruañes, Laura CSIC ORCID; Bartolomé, Begoña CSIC ORCID ; Moreno-Arribas, M. Victoria CSIC ORCID
Issue Date2019
Citation42nd World Congress of Vine and Wine (2019)
AbstractGrape pomace (GP) is a winery by-product composed basically of grape seeds, skin and stems. It is rich in dietary fibre and polyphenols including anthocyanins (in red GP), flavan-3-ols, flavonols, phenolic acids and stilbenes, which provides a wide variety of potential biological activities. Several recent scientific studies have suggested that polyphenols may play a role in the regulation of glucose metabolism and also are considered to be the main component responsible for the beneficial effects derived from moderate and regular consumption of wine in relation to cardiovascular diseases. The aim of this work is to generate technical and scientific knowledge for the development of a range of recipes with a low salt content through the incorporation of GP-derived extracts, sensorially appealing and, at the same time, with potential beneficial effects in the prevention of hypertension and the control of glycaemia.Initially, and in order to assess the possible effect of the supplementation with the grape pomace extract on different biochemical and molecular biomarkers, we conducted a comprehensive pilot human study with 10 healthy women. After an initial washout period, the diet was supplemented with a dairy amount of 1.4 g of a red GP extract for 21 days. Among the different biochemical and immune parameters measured in plasma, a significant decrease (p<0.05) was observed in blood fasting glucose levels after the 21-day supplementation. Moreover, significant changes (p<0.05) were observed in the short-chain and medium-chain fatty acid profiles (SCFAs and MCFAs), and modulation of the expression of miRNAs related to glucose metabolism was perceived after the intervention period. In view of the potential beneficial effects of the GP extract, the sensory characterization through descriptive sensory analysis (QDA®) and rapid methods of sensory profiling with consumers (using “Check-All-That-Apply” questions and “Just-About-Right” scales) evaluate the attributes when incorporating grape extracts to different matrices (tomato sauce, vegetable stock, and white sauce). In addition, consumers were asked about its general acceptance, and the total polyphenol content (Folin-Ciocalteau method) and phenolic composition (UPLC-MS) of the extracts were determined to investigate possible correlations between sensory perception and extracts phenolic composition and profile. Finally, in order to confirm the beneficial properties in relation to heart disease and diabetes of the low-salt dishes seasoned with the GP extracts, an intervention study with patients with these pathologies (n=32) was performed. This study also evaluated the variability in the human response to GP-extract supplementation associated with intestinal microbiota composition and their metabolic functionality.
DescriptionResumen del trabajo presentado al 42nd World Congress of Vine and Wine, celebrado en Geneva (Suiza) del 15 al 19 de julio de 2019.
Appears in Collections:(CIAL) Comunicaciones congresos
(IATA) Comunicaciones congresos

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